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Gluten Free Recipes - Bread, Cakes, Cookies, Snacks, Meals & Desserts

Raspberry Shortcake

Ingredients

1 cup Orgran All Purpose Plain Flour (120g)
1 cup Orgran Self Raising Flour (130g)
4 tbs. butter
2/3 cup caster sugar
1 fresh egg
8 almonds halved, or 1 tbs. chopped almonds
pinch of salt

Topping
1 fresh egg
1 cup desiccated coconut (90g)
½ cup caster sugar

Method

Preheat oven to 180°C (355°F)

  1. Cream butter and sugar.
  2. Gradually add lightly beaten egg to creamed mixture.
  3. Add flour, a little at a time, working mixture into a soft dough (mix is very dry).
  4. Press mixture into a lamington tray – lined with baking paper.
  5. Spread the mixture with 3 tbs. of raspberry jam.
  6. Cover jam with combined topping ingredients.

Topping:

  1. Beat egg and sugar lightly and thicken this with desiccated coconut.
  2. Bake in preheated oven for 30 minutes.
  3. Leave in tin until almost cold, cut into fingers and cool on cake rack.

 

Tips - Freezes well

Comments

Gluten free Shortcake recipe

 

Raspberry Shortcake
Meal type:
Bakery - Sweet
Recipe type:
Cake
Preparation time:
20 - 25 minutes
Cooking time:
30 minutes
Servings:
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